The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

active yeast

katesbakesandcakes's picture

Fresh or dired yeast- which rocks?!

April 26, 2011 - 1:23am -- katesbakesandcakes



I'm a bit of newbie when it comes to baking bread and I've always stuck to using dried yeast (simply because I've found its more easily available), but I was wondering whether people had a preference when it came to using dried yeast over fresh yeast? Does fresh yeast produce a tastier loaf? 


Any words of wisdom would be much appreciated!



DrPr's picture

Recipe calls for instant yeast but I only have active dry yeast. Can I swap?

April 27, 2009 - 5:55pm -- DrPr

I'm making pizza dough following Reinhart's BBA recipe, which calls for overnight refrigeration.  I thought I had instant yeast but I only have a jar of active dry yeast. The recipe calls for mixing the yeast and other ingredients together at once using cold ingredients, and doesn't call for rising.  Can I use the active dry yeast? If so, what should I do differently than I'd do with the instant yeast?  Thank you all in advance (again!!)

foodoflife's picture

How long to keep poolish?

February 21, 2008 - 4:36am -- foodoflife

Hi all,

I am new to this forum, and was seeking some advice.

I have prepared a poolish using active yeast, brown sugar, water/flour to equal parts.

Kinda forgot about it sitting there on the side, this was 2 days ago. It is covered with cling film.

My question is, would the poolish still be ok to use, or should I just start again?

Any advice would be greatly received.



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